scholarly journals NIRS Estimation of Drought Stress on Chemical Quality Constituents of Taro (Colocasia esculenta L.) and Sweet Potato (Ipomoea batatas L.) Flours

2020 ◽  
Vol 10 (23) ◽  
pp. 8724
Author(s):  
Carla S. S. Gouveia ◽  
Vincent Lebot ◽  
Miguel Pinheiro de Carvalho
Keyword(s):  
Drought Stress ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Near Infrared ◽  
Model Development ◽  
Colocasia Esculenta ◽  
N Protein ◽  
Germplasm Screening ◽  
Fast Prediction

Taro (Colocasia esculenta (L.) Schott) and sweet potato (Ipomoea batatas (L.) Lam.) are important food crops worldwide, whose productivity is threatened by climatic constraints, namely drought. Data calibration, validation, and model development of high-precision near-infrared spectroscopy (NIRS) involving multivariate analyses are needed for the fast prediction of the quality of tubers and shoots impacted by drought stress. The main objective of this study was to generate accurate NIRS models for quality assessment of taro and sweet potato accessions (acc.) subjected to water scarcity conditions. Seven taro and eight sweet potato acc. from diverse geographical origins were evaluated for nitrogen (N), protein (Pt), starch (St), total mineral (M), calcium oxalate (CaOx), carbon isotope discrimination (Δ13C), and nitrogen isotopic composition (δ15N). Models were developed separately for both crops underground and aboveground organs. N, Pt, St, and M models could be used as quality control constituents, with a determination coefficient of prediction (r2pred) between 0.856 and 0.995. δ13C, δ15N, and CaOx, with r2pred between 0.178 and 0.788, could be used as an informative germplasm screening tool. The approach used in the present study demonstrates NIRS’s potential for further research on crop quality under drought.

scholarly journals Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 103
Author(s):  
Jin Mark D. G. Pagulayan ◽  
Aprille Suzette V. Mendoza ◽  
Fredelyn S. Gascon ◽  
Jan Carlo C. Aningat ◽  
Abigail S. Rustia ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Process Parameters ◽  
Ipomoea Batatas ◽  
Extraction Methods ◽  
Aqueous Extraction ◽  
Potato Leaf ◽  
Microwave Assisted ◽  
Color Quality ◽  
The Impact

The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue (H°) of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology, it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p < 0.05) effect on the color quality of the extract from both extraction methods. The effects were found to vary depending on the extraction method and variety of the leaves used. Both extraction methods produced a brown to brick-red extract from the Inubi variety that turned red-violet to pink when acidified. The red sweet potato leaves produced a deep violet colored extract that also turned red-violet when acidified. It is recommended that the anthocyanin content of the extracts be measured to validate the impact of the methods on the active agent. Nevertheless, the outcomes in this study may serve as baseline data for further studies on the potential of sweet potato leaf colorants (SPLC) as a colorant with functional properties.

scholarly journals Mulching with plastic film improved the root quality of summer-sown sweet potato (Ipomoea batatas (L). Lam.) in northern China

2019 ◽  
Vol 18 (5) ◽  
pp. 982-991 ◽  
Author(s):  
Fu-yun HOU ◽  
Shun-xu DONG ◽  
Bei-tao XIE ◽  
Hai-yan ZHANG ◽  
Ai-xian LI ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Northern China ◽  
Plastic Film ◽  
Root Quality

scholarly journals Influence of organic, inorganic and organo-mineral fertilizers on yield and quality of sweet potato (Ipomoea batatas)

2020 ◽  
Vol 24 (1) ◽  
pp. 111 ◽  
Author(s):  
I Kareem ◽  
E.A. Akinrinde ◽  
Y Oladosu ◽  
E.K. Eifediyi ◽  
S.Y. Abdulmaliq ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Mineral Fertilizers ◽  
Yield And Quality

PEMANFAATAN TEPUNG KOMPOSIT PISANG GOROHO (Musa acuminate) DAN UBI JALAR KUNING (Ipomoea batatas. L) SEBAGAI BAHAN BAKU PEMBUATAN CRUST PIE

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Nizar Ria ◽  
Dekie Rawung ◽  
Erny J. N. Nurali
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Quality ◽  
Ash Content ◽  
Composite Flour ◽  
A Value ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design

AbstractThe objectives of this study were to analyze the composition and sensory quality of the crust pie made of composite flour of goroho and yellow sweet potato. This study was conducted in a completely randomized design with 4 different composition ratio of goroho plantain flour to yellow sweet potato flour, i.e., A (80% : 20%), B (70%: 30%), C (60%: 40%), and D (50% : 50%). The results of the study showed that the chemical composition of pie crust were in a range of 2.87% - 4.74% for moisture content, 2.66% - 2.72% for ash content, 32.10% - 32.95% for fat content, 5.90% - 6.06% for protein content, 3.76% - 4.77% for crude fiber, and 50.04% - 55.50% for carbohydrates content. The pie crust made from composite flour 50% goroho : 50% yellow sweet potato was the most preferred by panelists in terms of color, aroma, taste and texture with a value of 3.89 (like).Keywords: pie crust, composite flour, goroho plantain, sweet potato

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